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Creamy Pesto Gnocchi

A close-up shot of tender gnocchi coated in vibrant green creamy pesto sauce, garnished with cherry tomatoes and grated cheese.
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A simple recipe for rich and flavorful gnocchi coated in a smooth, creamy pesto sauce, perfect for a quick weeknight meal.

Ingredients

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  • 1 pound potato gnocchi (store-bought)
  • 1 tablespoon olive oil
  • 2 cloves garlic, minced
  • 1/2 cup heavy cream
  • 1/2 cup prepared basil pesto (store-bought or homemade)
  • 1/4 cup grated Parmesan cheese, plus more for serving
  • 2 tablespoons reserved pasta water
  • Salt and black pepper to taste
  • 1/4 cup cherry tomatoes, halved (optional)

Instructions

  1. Cook the gnocchi according to package directions. Before draining, reserve about 1/2 cup of the starchy cooking water. Drain the gnocchi and set aside.
  2. Heat the olive oil in a large skillet over medium heat. Add the minced garlic and cook for about 30 seconds until fragrant. Do not let the garlic brown.
  3. Reduce the heat to low. Pour in the heavy cream and let it warm through for one minute.
  4. Stir in the basil pesto until it is fully combined with the cream.
  5. Add the drained gnocchi to the skillet. Toss gently to coat.
  6. Stir in the grated Parmesan cheese. If the sauce seems too thick, add the reserved pasta water one tablespoon at a time until the sauce reaches a creamy consistency that coats the gnocchi.
  7. If using, add the halved cherry tomatoes and toss briefly.
  8. Season with salt and black pepper to your preference.
  9. Serve immediately topped with extra Parmesan cheese.

Notes

  • For a richer flavor, use high-quality pesto. If your pesto is very thick, you may need slightly more reserved pasta water.
  • To add protein, cook 6 ounces of diced chicken breast or shrimp separately, then add them to the sauce when you add the gnocchi.
  • If you prefer a lighter sauce, substitute half-and-half for the heavy cream, but you may need less pasta water.

Nutrition

Find it online: https://savorandpin.com/creamy-pesto-gnocchi-recipe/